19/03/2026
「沙巴與台東」
【tuhau是靈魂，tuhau sambal 是愛撫】
那是一種植物的野性香味，像荷爾蒙，
有人喜歡其中木質的香氣，有人避之其中的強烈風味。
草本纖維，鹹香辣的發酵風味，
契合著當代料理的邏輯風格。
【在婆羅洲潮濕的呼吸裡，有一種氣味，拒絕平庸，沙巴野薑。】
而這樣的緣分，也與我們這次的菜單結合，來自沙巴的風味，進到睿良【六稜】之後變成什麼？
我們在今年研發出一款屬於台東風土的 Sambal
Getto Sambal 月桃辣醬
月桃取葉，日曬為乾，研磨成粉，取莖中嫩心，切末入料。
基底使用油漬並經過三至四天發酵的酸辣醬，
加入來自崁頂的馬蜂橙及其葉，
最後以各種台味香料加入攪打。
最後用綠橄欖油及少量苦茶油進行油封。
馬蜂橙的金屬酸香，月桃粉的深邃草本氣息，
月桃嫩心的咀嚼，發酵軟化的成熟香氣，
台式香料的直球對決。
【在台東的山海之間，我們劈開月桃的韌性，構出一場對飲風土的兩端】
六稜從來不是只有菜色上做改變，小至醬料，大至生活，
所有的一切都在於連結的過程，而料理則是我們最後的呈現。
這個醬汁能夠在六稜的菜單中找到，我們搭配熱前菜的海鮮料理，
接下來期待能夠將這樣的風土滋味，分享給大家。
如果可以，我會在以下這個時間，
與大家分享我們用月桃轉譯野薑的過程，
並呈現這份最棒的風土禮物！
2026第三屆 《書書果實╳博物館日》創新書市集
日期：2026/05/16 (六) － 05/17 (日)
時間：10:00 - 17:00
Sabah & Taitung
【Tuhau is the soul; Tuhau Sambal is a caress.】
It is a primal, botanical fragrance as raw as pheromones. Some are drawn to its deep woody notes, while others recoil from its intense character. With its herbal fibers and savory, spicy fermented profile, it aligns perfectly with the logic of contemporary cuisine.
【In the humid breath of Borneo, there is a scent that refuses to be mediocre the Sabah Wild Ginger.】
This destiny has now woven itself into our menu. What happens when the flavors of Sabah enter the world of RayLiang 【Hexagon】?
This year, we have developed a Sambal that belongs truly to the terroir of Taitung:
Getto Sambal (Alpinia)
We take the Alpinia leaves, sun-dry them, and grind them into a fine powder. We then harvest the tender hearts of the stems, mincing them finely for the base. The foundation is a hot and sour sauce macerated in oil and fermented for three to four days. To this, we add Kaffir lime and its leaves from Kanding, followed by a bold blend of Taiwanese spices. Finally, it is preserved through oil confit using green olive oil and a touch of camellia oil.
The metallic acidity of the Kaffir lime, the deep herbal breath of the Alpinia powder, the crunch of the tender Alpinia heart, the mellowed aroma of fermentation, and the straight-talk punch of Taiwanese spices.
【Between the mountains and seas of Taitung, we split open the resilience of the Alpinia to compose a dialogue between two ends of the earth.】
At Hexagon, change isn't just about the dishes. From the smallest sauce to the way we live, everything is about the process of connection; cooking is simply our final expression.
You can find this sauce within the Hexagon menu, paired with our warm seafood appetizers. We look forward to sharing this taste of the land with everyone.
If you are able, I would love to share our journey of translating Wild Ginger through Alpinia at the time below, presenting this ultimate gift of terroir!
Ropuhan Di Tanak Wagu / Bachelor's Kitchen
